Ravioli With Asparagus and Gorgonzola Cream

1. 1

   Cook asparagus pieces in large pot of boiling salted water until crisp-tender, about 2 minutes.

2. 2

   Remove, saving water for ravioli, Rinse asparagus with cold water; drain and set aside.

3. 3

   Add and cook ravioli in same pot of water for 6-8 minutes or until al dente; drain.

4. 4

   While ravioli cooks, combine gorgonzola and whipping cream in large saucepan.

5. 5

   Cook over medium-low heat until cheese melts and mixture is almost smooth, about 4 minutes.

6. 6

   Add drained ravioli to gorgonzola and gently stir to coat.

7. 7

   Mix in asparagus then drizzle with lemon juice.

8. 8

   Season to taste with salt and pepper.

9. 9

   Serve, passing Parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.